Mushroom-stuffed Zucchini Boats Recipe

courgette stuffed with raw ham and mushrooms
Viel, Pierre Louis / Getty Images
Ratings (5)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 entrees, 8 sides (8 servings)
Nutritional Guidelines (per serving)
87 Calories
4g Fat
10g Carbs
4g Protein
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Nutrition Facts
Servings: 4 entrees, 8 sides (8 servings)
Amount per serving
Calories 87
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 8%
Cholesterol 7mg 2%
Sodium 114mg 5%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Protein 4g
Calcium 73mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These stuffed zucchini "boats" make a fun and delicious vegetarian entrée, or could also be a side dish alongside grilled chicken or another meat entrée. I like the delicate flavor that shallots impart, but you can also substitute a small yellow onion for the shallots. Also feel free to experiment with the cheese topping – Colby or cheddar would be just as good.

Cooking Equipment Needed: Chef's knife, cutting board, spoon, measuring spoons, measuring cups, parchment paper, baking sheet, saute pan, wooden spoon, cheese grater

Ingredients

  • 4 medium zucchinis
  • 1 tablespoon olive oil
  • 5 shallots (diced)
  • 12 ounces mushrooms (cremini, diced)
  • 1/2 teaspoon garlic powder
  • 1/4 cup bread crumbs
  • 1/4 cup Parmesan cheese (grated)
  • 1/4 teaspoon salt
  • 1 pinch black pepper
  • 1/2 cup mozzarella (shredded)

Steps to Make It

  1. Preheat the oven to 375˚F. Cut the stem end off the zucchinis and slice them in half lengthwise. With a table spoon, scoop out just the pulpy center that contains the seeds, and put the zucchini cut-side down on a parchment paper-lined baking sheet. Cook for 15 minutes, until just slightly softened.

  2. While the zucchini are cooking, in a saute pan, heat the olive oil over medium heat. Add the shallots and saute until they are softened, about 5 minutes. Add the mushrooms and saute, stirring occasionally, until the mushrooms release their liquid and the liquid cooks off, about 7 to 8 minutes. Remove the pan from the heat. Sprinkle the mixture with garlic powder, stir in the breadcrumbs and parmesan cheese. Season the mixture with salt and pepper.

  3. Remove the zucchini from the oven and turn them over on the sheet pan so they are cut side up. Divide the mushroom mixture between each zucchini, spooning it into the carved-out channel where the seeds were removed. Return the zucchini to the oven and cook for 10 minutes. Remove the zucchini from the oven, sprinkle each boat with mozzarella cheese. Return to the oven or to the broiler and cook until the cheese is melted, 5 minutes or less.